Tuesday, September 29, 2015

Orange Rosemary Chicken {Freezer Friendly}

I spent much of my Saturday afternoon in the kitchen cutting and chopping away, preparing meals for my brother's family. I couldn't think of much else I'd rather be doing, it's very relaxing after a busy week. I doubled most everything I made so I could add a few items to our freezer

This particular one only ended up being in the freezer for about 48 hours before I decided to prepare it for our dinner last night. After being gone all day and most of the evening, it was perfect to come home to. With only about twenty minutes on the stove top, supper was ready.

I used a very simple sauce mixture that gave a wonderful fresh, citrus flavor to the chicken. Also paired with fresh veggies that I picked up from the market over the weekend and a wild rice mixture; it was a great one skillet meal!

It also works great as a freezer meal. I did package the veggies and chicken separately just because I didn't want to mix the raw meat. As the chicken thaws, the marinade works to keep the meat flavorful. Start to finish within twenty minutes, you can't beat this quick and nutritious weeknight meal!

Orange Rosemary Chicken {Freezer-Friendly}

1.5 lbs. boneless skinless chicken breasts
grated peel from one orange
1/4 cup orange juice
1/4 cup olive oil
2 garlic cloves, minced
1 tsp dried rosemary
pinch of salt and pepper
1/4 tsp red pepper flakes
2-3 cups assorted fresh, chopped veggies

In a small bowl, whisk together orange peel, orange juice, olive oil, garlic, rosemary, salt, pepper and red pepper flakes. Set aside.

Cube chicken and toss into a gallon sized freezer bag. Pour marinade into bag. Squeeze excess air out and seal shut.

Add chopped veggies into another small freezer bag. Seal shut.

Place both bags into one gallon sized bag. Label with date and contents. Place into freezer until ready to prepare.

When ready to cook: Thaw chicken overnight in fridge. Veggies can stay frozen, remove from freezer when you start cooking. Heat a large skillet on stove. Remove chicken from bag and cook in pan until almost cooked through, about 8 minutes. Then add veggies in and let finish cooking until chicken is completely cooked through, about 7 minutes. Veggies should still be slightly crisp.

Remove from stove and serve over rice if desired.

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